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Soy sauce sterilization method for improving clarity of soy sauce

A sterilization method and a technology of clarity, which is applied in the field of soy sauce sterilization to improve the clarity of soy sauce, can solve the problems of shortening the precipitation time, etc., and achieve the effects of shortening the precipitation time, convenient operation, and improving clarity

Pending Publication Date: 2022-03-11
LAIZHOU SENSIR BREWING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the existing technical problems, the present invention provides a soy sauce sterilization method for improving the clarity of soy sauce. By heating temperature in stages and filtering with diatomaceous earth, the clarity of soy sauce can be improved, and the soy sauce produced during the later stage of blending can be significantly reduced. Settling, and significantly shortening the settling time in the settling tank

Method used

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  • Soy sauce sterilization method for improving clarity of soy sauce
  • Soy sauce sterilization method for improving clarity of soy sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A kind of soy sauce sterilization method that improves soy sauce clarification, comprises the following steps:

[0022] (1) Raw material processing; after the wheat is fried, it is crushed to make wheat flour, and the soybean meal is moistened;

[0023] (2) steaming material; after the soybean meal is moistened with water, the material is continuously steamed, the temperature of the steaming material is 130 ℃, and the time is 10 minutes;

[0024] (3) mixing koji; the steamed soybean meal of step (2) is mixed with the wheat flour prepared in step (1) at a weight ratio of 1.4:1, and lactic acid is added at the same time to adjust the pH of the mixture of soybean meal and wheat flour to 5.8, followed by Enter Aspergillus oryzae, enter the pond and ferment to obtain unstrained spirits koji;

[0025] (4) making moromi; the koji prepared in step (3) is mixed with salt water with a concentration of 23g / 100ml, and then pumped into a fermenter to obtain moromi. The weight ratio...

Embodiment 2

[0033] A kind of soy sauce sterilization method that improves soy sauce clarification, comprises the following steps:

[0034] (1) Raw material processing; after the wheat is fried, it is crushed to make wheat flour, and the soybean meal is moistened;

[0035] (2) steaming material; after the soybean meal is moistened with water, the material is continuously steamed, the temperature of the steaming material is 130 ℃, and the time is 10 minutes;

[0036] (3) mixing koji; the steamed soybean meal of step (2) is mixed with the wheat flour prepared in step (1) at a weight ratio of 1.4:1, and lactic acid is added at the same time to adjust the pH of the mixture of soybean meal and wheat flour to 5.8, followed by Enter Aspergillus oryzae, enter the pond and ferment to obtain unstrained spirits koji;

[0037] (4) making moromi; the koji prepared in step (3) is mixed with salt water with a concentration of 23g / 100ml, and then pumped into a fermenter to obtain moromi. The weight ratio...

Embodiment 3

[0044] A kind of soy sauce sterilization method that improves soy sauce clarification, comprises the following steps:

[0045] (1) Raw material processing; after the wheat is fried, it is crushed to make wheat flour, and the soybean meal is moistened;

[0046] (2) steaming material; after the soybean meal is moistened with water, the material is continuously steamed, the temperature of the steaming material is 130 ℃, and the time is 10 minutes;

[0047] (3) mixing koji; the steamed soybean meal of step (2) is mixed with the wheat flour prepared in step (1) at a weight ratio of 1.4:1, and lactic acid is added at the same time to adjust the pH of the mixture of soybean meal and wheat flour to 5.8, followed by Enter Aspergillus oryzae, enter the pond and ferment to obtain unstrained spirits koji;

[0048] (4) making moromi; the koji prepared in step (3) is mixed with salt water with a concentration of 23g / 100ml, and then pumped into a fermenter to obtain moromi. The weight ratio...

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Abstract

The technical scheme of the invention discloses a soy sauce sterilization method for improving soy sauce clarity, which comprises the following steps: (1) filtering raw soy sauce obtained after fermentation and squeezing with diatomite, putting the filtered soy sauce into sterilization equipment, heating to 50-70 DEG C, preserving heat for 60-80 minutes, and then filtering with diatomite; and (2) continuously heating the filtered soy sauce to 80-100 DEG C, preserving heat for 30 minutes, then cooling to 60 DEG C, transferring the soy sauce into a precipitation tank, standing and storing, precipitating for 3 days, and taking supernate, thereby obtaining the soy sauce. Through staged heating and diatomite filtration, the clarity of the soy sauce is improved, precipitates generated in the later blending process of the soy sauce are remarkably reduced, and the precipitation time of the soy sauce in the precipitation tank is remarkably shortened.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a soy sauce sterilization method for improving the clarity of soy sauce. Background technique [0002] At present, the commonly used sterilization methods for soy sauce sterilization are pasteurization and high-temperature transient sterilization. Pasteurization is to heat the soy sauce to 80-100 ° C and keep it warm for 30 minutes; high-temperature transient sterilization is to heat the soy sauce within 3 seconds. Raise the temperature to 130-140°C and keep it warm for 2-6s. The flavors of soy sauce produced by the two sterilization methods are different, but both require a precipitation process of more than 5 days after the sterilization is completed, so that the macromolecular substances produced by heating are precipitated. To improve the clarity of soy sauce. The precipitation process after sterilization takes a long time, and sometimes the precipitat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/24A23L5/20
CPCA23L27/50A23L27/24A23L5/21A23L5/276A23L5/20
Inventor 曲冠云王新杰
Owner LAIZHOU SENSIR BREWING FOOD